Stuffed Squash with Herbed Goat Cheese (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups reduced-sodium chicken broth |
3/4 cup quick cooking barley |
2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded |
2 teaspoons olive or vegetable oil |
1 pound boneless, skinless chicken breast, cut into small pieces |
1/2 cup chopped onion |
1 green bell pepper, seeded and diced |
1 teaspoon dried sage |
salt and pepper, optional |
4 tablespoons crumbled herbed goat cheese |
Directions:
1. Preheat oven to 425 degrees F.
2. Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.
3. Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.
4. Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.
5. Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.
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